- Bassett High School
- Intro. to Culinary Arts Syllabus
Claybrooks, Felita - CTE
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Introduction to Culinary Arts Syllabus
Course Objective: Students enrolled in Introduction to Culinary Arts focus on identifying and exploring the individual careers within the food service industry. Units of study will include nutrition, food/beverage production, safety, sanitation, and job opportunities within the food industry.
Teacher: Ms. Felita Claybrooks
School Telephone: 276-629-1731
Textbook: Culinary Essentials by Johnson and Wales University
Topics to be covered during the term include:
Using Standard Recipes
Equipment and Technology
Knives and Small wares
Safety and Sanitation Principles
HACCP Applications
The Dining Experience
Baking Techniques
Quick Breads
Yeast Breads and Rolls
Desserts
Foodservice Career Opportunities
Becoming a Culinary Professional
Standards, Regulations and Laws
Assessment: Tests
Daily assignments/participation
Notebook
Lab participation/assignments
Class discussions and projects
Citizenship will be based on the student’s ability to abide by school and class rules.
Henry County/Virginia State Competenticies for Intro. to Culinary Arts can be found at http://www.cteresource.org/verso